Directions:

Dip turkey pieces in egg; roll in 1/4 cup cornstarch until coated.

In skillet, brown turkey pieces in oil; remove and set aside.

Add enough water to reserved pineapple juice to make 1 cup; add to skillet along with sugar, vinegar and green pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer 2 minutes. Blend 2 tablespoons cornstarch and 1/4 cup water; stir into skillet.

Heat stirring constantly, until mixture thickens and boils; cook 1 minute. Stir in pineapple chunks, soy sauce, carrots and turkey pieces; heat.

Meanwhile, cook egg noodles as directed on package; drain. Serve turkey over noodles.